Chilli salmon & teriyaki noodles
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Chilli salmon & teriyaki noodles

By Katy Gilhooly

Fresh and flavoursome, this simple seafood supper with soy, ginger and teriyaki sauce is a great go-to midweek meal for two

  • Prep:15 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 569
  • fat 22g
  • saturates 3g
  • carbs 54g
  • sugars 9g
  • fibre 6g
  • protein 36g
  • salt 3.4g

Ingredients

  • 2 skin-on salmon fillets (about 125g/4½ oz each)
  • 1 small red chilli, deseeded and finely chopped
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • ½ thumb-sized piece ginger, peeled and finely grated
  • ½ small pack coriander, chopped
  • 140g mangetout
  • 2 tbsp teriyaki sauce
  • 300g straight-to-wok noodles

Method

  1. Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.

  2. Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.

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